Ingredients :
- 2 pounds ground beef
- 1 can black beans
- 1 can kidney beans
- 1 can pinto beans
- 1 can hominy
- 1 can diced tomatoes and green chiles, undrained
- 1 can tomato sauce
- 1 small onion, chopped
- 1 envelope ranch salad dressing mix
- 1 envelope taco seasoning
- 1/2 teaspoon pepper
- 1 can chopped green chiles
- 2 cans diced tomatoes, undrained
- Optional toppings: corn chips, sour cream and shredded cheddar cheese
Directions :
- In a large skillet, cook and crumble beef over medium-high heat until no longer pink, 8-10 minutes. Using a slotted spoon, transfer beef to a 5-qt. slow cooker.
- Rinse and drain beans and hominy. Add to beef, along with canned tomatoes and green chilies, tomato sauce, onion, the dressing and seasoning mixes and pepper. Puree green chilies and remaining diced tomatoes in a covered blender until smooth; stir into beef mixture.
- Cook, covered, on low until flavors are blended, 6-8 hours. Serve with toppings as desired.
